Rhonda's Creative Life: Sunday's Soup

This is such a glorious time of year! The farmer's markets are absolutely alive with color. I walk in, and I'm like a kid in a candy store, I want it all!!!

On a recent trip, I was tempted by the rich purple colors, purple onions, purple cabbage, purple potatoes and purple cauliflower. So pretty!

My mind immediately went to soup. The temperatures have been a bit cool, so all the more I'm wanting a good bowl of soup.

What I decided to do was quarter the potatoes and break apart the cauliflower and then roast it. I love roasted potatoes and cauliflower.

I chose the smallest head of purple cabbage and then chopped it, but not too finely.

Here's my recipe;

Purple People Pleaser Soup

1 small head purple cabbage chopped
About a pound of small purple potatoes, quartered
1 purple onion chopped
1 head purple cauliflower broken into florets
2 cloves of garlic finely chopped
3 tablespoons olive oil
salt
black pepper
1 teaspoon garlic powder
1 tablespoon Herbs de Provence
6 cups water/chicken or vegetable broth
1 cup cream or half and half

Heat oven to 425 degrees. Quarter potatoes and break apart cauliflower. Combine in large bowl. Salt and pepper to taste and sprinkle with garlic powder and 2 tablespoons of olive oil. Stir well to coat. Place in oven and roast until fork tender and browned, about 30 to 45 minutes.
Pour remaining tablespoon of olive oil in pan and saute chopped onion. Once tender, add chopped garlic and continue to saute for approximately 1 minute.
Transfer onion/garlic mixture to a large soup pot. Add chopped cabbage, 6 cups of water or broth and Herbs de Provence. Add roasted potatoes and cauliflower. Bring to a boil, reduce heat to a simmer and cook until cabbage is tender, approximately 10 minutes. Add 1 cup of cream or half and half, simmer for another 10 minutes, being careful not to allow the soup to boil.
Dish up and enjoy!